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Indian Lemon Brown Rice

Lemon rice has long been one of my favorites, but for some reason, I've only made it using white basmati rice. This time I've twisted my favorite piquant lemon rice around by using brown rice — the chewy texture and earthy and nutty flavor of the brown rice works wonderfully well with lemon and spices. It's a new favorite. Serve with mung beans and mixed vegetables for a satisfying and delicious Indian vegetarian dinner.

Soak the rice in 2 cups of water overnight. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes or until the water is absorbed. Remove from heat and set aside.

In a frying pan, heat the ghee or butter and oil over medium-low heat. When hot, add the cashews to the pan. Stir and fry until they are golden brown. Remove with a slotted spoon and add to the cooked rice.

Raise the heat to medium and add the cumin seeds, mustard seeds and urad dal to the pan. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to pop. Add the coconuut, chilies, curry leaves and turmeric to the pan and continue to stir for another 1 or 2 minutes. Transfer to the rice, add the salt and lemon juice, and gently mix with a fork until everything is well combined.

Oooh, Lisa, this looks incredible! I love the vibrant color from the tumeric, and all the vibrant flavors too! Looking forward to fixing this one soon! You're so right about rice as an economical staple - most of our meals include rice for that very reason! :-) Thank you for giving us a new rice recipe!

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.